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Ingredients
- 3 lbs pork leg tip roast boneless
- 1/3 cup frozen apple juice concentrate thawed
- 2 tbsp cider vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 2 tsp soy sauce
- 1/2 tsp dried marjoram crushed
- 1/4 tsp paprika
- 1/4 tsp ground black pepper
- 3 in tart apples cored and slicedwedges
- water
- 1 tbsp cornstarch
Ingredients
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Instructions
- Place pork roast on a rack in a shallow roasting pan. Stir together apple juice concentrate, vinegar, honey, mustard, soy sauce and seasonings and brush over pork.
- Roast at 325º for 45 minutes, basting occasionally with juice mixture. Add apple wedges to roasting pan and continue to roast another 85 to 100 minutes or until meat thermometer registers 160º. Transfer roast and apples to a platter, cover with foil and let stand 10 minutes.
- Meanwhile, strain juices from the roasting pan, add water to make 1 cup and pour into a saucepan. Stir together cornstarch and 1 tablespoon of water. Add to mixture in sauce pan. Cook and stir over high heat until thickened and bubbly. Slice roast and serve with apple wedges and sauce. Serve with scalloped potatoes and Brussels sprouts.
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